Grandmas Biscotti Food

CLASSIC BISCOTTI RECIPE - 4 WAYS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the chocolate chips and nuts, if using.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, almond extract and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Stir in the chopped almonds.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, vanilla extract and orange zest. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the dried cranberries.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.